Chicken Legs with Vegetables

2 servings
Preparation 10 minutes
Cooking 35 minutes
280 calories per serving

1/2 onion, finely chopped
1 carrot, cut into 3-4 mm thick rounds
4 button (white) mushrooms, quartered
1/3 cup chicken broth
2 tbsp raisins
1 tbsp canola oil
4 chicken drumsticks, skinless
1 cup canned diced tomatoes
1 tsp herbes de Provence
salt to taste
ground pepper to taste

Prepare the vegetables: finely chop the onion, slice the carrots, cut the mushrooms. Soak the raisins in a small cup of lukewarm water. Set aside.

Heat the oil in a pan over medium heat, then add the chicken drumsticks and saute thoroughly on each side until golden, about 7-8 minutes. Take the chicken pieces out of the pan then set them aside on a warmed serving plate in the oven.

Add the onion to the pan, then sauté 2-3 minutes. Add the carrots and mushrooms then cook 2-3 minutes. Add the raisins and broth. Scrape the bottom of the pan thoroughly as the liquid comes to a boil.

Put the chicken back into the pan, then add the diced tomatoes and herbs. Season with salt and pepper to taste. Cover, then simmer 20-25 minutes until the chicken is tender. Serve.

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